It's time for Group B's May 2015 Secret Recipe Club reveal. This month I was assigned to Grandma Loy's Kitchen. Loy was assigned to my blog last month when she made Rhubarb Curd. I was excited to return the favor.
Loy writes: "I am a 70 something wife, mother, and grandmother. I have a wonderful hubby whom I have been married to for 50 years,3 children and 3 grandchildren. Besides cooking, I enjoy knitting, sewing and quilting. I read cookbooks like novels, love to experiment in the kitchen and spend way too much time reading blogs."
I love her short description of her blog: "recipes old and new, tried and true collected for over 50 years." And she does have a wonderful selection of recipes from which to choose. But it was her selection of rhubarb recipes that really tickled my fancy. She has Rhubarb Streusel Shortbread Bars, Bumpy Rhubarb Cake, Rhubarb Dream Bars, Strawberry-Rhubarb Banana Smoothie, Rhubarb and Minute Tapioca (a guest post from Marsha of The Better Baker), and Rhubarb Barbeque Sauced Country Ribs (an SRC post inspired by Julie at A Little Bit of Everything).
We are a little rhubarb-mad in this house. I'll admit it. Here's my little guy, after I found rhubarb at Whole Foods. He asked me to take a photo and share it with his Uncle Brian. "Uncle Brian, None for you!" D declared. He is apparently - in addition to being an Enthusiastic Kitchen Elf - a rhubarb-hoarder.
So, for May's SRC reveal, I decided to make Loy's Spiced Rhubarb Sauce/Jam. The zing from the rhubarb balances the fattiness of meats. I used the sauce to top some roasted duck breasts. Oh, my! Divine.
- 2 1/2 C diced fresh rhubarb
- 1 C + 2 T organic granulated sugar
- 1/4 C cider vinegar
- 1 t ground cinnamon
- 1/4 t ground cloves
- 1/4 t ground allspice
Combine all ingredients in a large, flat-bottom pan. Mix well. Bring to a boil. Then reduce heat to low. Simmer for 40 to 45 minutes. Pour into a sterile jar and let cool completely. Refrigerate until ready to use. In this case I spooned it over slices of braised duck breasts. Here's one way to cook the duck.